Armenian Khashlama

Khashlama is a vivid representative of the national dishes of Armenian cuisine. There are many variations of preparing this dish. Every hostess has her own, but a common principle of preparation can be singled out — meat and vegetables stewed in layers in a saucepan or cauldron. Today I want to tell you my recipe, which is the classic version of this dish of Armenian cuisine. Khashlama resembles a very, very thick soup, but it still belongs to main courses. In summer you can treat your family and guests to khashlama cooked in a cauldron over an open fire, but on the stove it also turns out to be no less tasty and aromatic a treat.

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How to cook khashlama the Armenian way?

Among Armenian hostesses there is no single opinion regarding the "correct" recipe for khashlama. In every corner of the country (or even in every courtyard) there are its own subtleties and its own secrets of preparing this dish. Moreover, different sources name a different base for it: lamb, beef or even chicken. However, the common principle of preparation is always the same: meat and vegetables cut into pieces are laid out in layers in a cauldron, saucepan or pot with a thick bottom, and then boiled (or stewed — here too there is no unity of views) in their own juice. During cooking the meat becomes tender, and the broth is soaked with the juice of fresh vegetables, herbs and spices. The justification of having potatoes in the dish is also debatable. According to some recipes, the classic Armenian dish khashlama is prepared with the addition of potatoes, however this product spread in the Caucasus only in the 19th century. Traditionally, hostesses did without it, but over two hundred years the recipe with potatoes has taken root.

Lamb khashlama recipe

To get a tasty hearty lunch, take this set of products:

• lamb (or young lamb) together with the bone — about 1 kg;
• onion — 500 g;
• tomatoes — 500 g;
• bell pepper — 500 g;
• carrot — 200 g;
• various seasonings.

According to the recipe, "correct" khashlama besides salt includes 10 various seasonings: parsley, cilantro, basil, tarragon, khmeli-suneli, allspice in peas, ground black pepper, celery and cloves. However, you can use different combinations from this set or add other components, for example, bay leaf. You will also need 250 grams of table red or pink wine.

How to properly cook lamb khashlama

Lamb khashlama the Armenian way does not require special culinary skills:

1. It is worth starting with the preparation of vegetables and meat. They need to be washed and cut.
2. In a dish with thick walls (for example, a cauldron), you need to lay 250 grams of onion.
3. On top lay out the meat. It should be cut quite coarsely.
4. Also coarsely cut the pepper and put it on top.
5. Chop the blanched tomatoes and lay them out on top. At the same time you can leave the skin on them.
6. Next the onion (the remaining part) and carrot (should be well chopped) are laid out.
7. Pour in a mixture of wine or water. Here too there were variations: you can pour in pure wine, water or even homemade beer.
8. Put the cauldron on low heat and stew until ready, without stirring.
9. Gradually the meat and vegetables should release juice, which will increase the amount of liquid, and the spices, wine and herbs will fill it with a unique aroma.

When the dish is ready, it is divided into portions and placed in soup bowls. On top sprinkle with garlic, herbs, red or black pepper. Serve hot with lavash or flatbreads.